DE202011108507U1 - Friable pasta - Google Patents

Abstract

Friable pasta made from pasta, spices, vegetables, meat, fish, oil and / or water characterized in that the pasta is coated with an oil / water / seasoning emulsion.

Description

I. Field of application

The present invention relates to a friable pasta according to the preamble of claim 1.

II. Technical background

Due to the short-term workload on consumers more and more so-called "convenience" products are developed, which usually contain all the essential ingredients of a main meal and only either thawed in the microwave, heated in the oven or otherwise be brought into a enjoyable form.

Under the generic term ready meals on the basis of pasta subsumable products are known and are widely offered by various food manufacturers.

The DE 69704346 describes a pasta containing a wrapped food and a filling, the food comprising "lasagna" with a sauce coating substantially encasing the lasagna, the sauce coating being between 0.5 and 5 mm thick and effective to adhere between the lasagna and a cooking surface to diminish.

The DE 69914400 describes a microwave-heated pasta in a tray, wherein the processed food product comprises a container provided for better cooking in a microwave oven and in the container at least a single portion of a fast cooking, partially pre-cooked pasta product having a density of 0.6 to about 1, 05 per cm ³ and a degree of gelation of about 15% to about 80%.

Also known are the usual under Asian dishes subsumed products such as Bami Goreng (Asian noodles), fried noodles sweet and spicy, macaroni casseroles and Chinese fried noodles, the list of these products can be extended infinitely.

However, the production of such products requires a considerable amount of time since first the noodles must be cooked according to the packing instructions and the ingredients such as meat, vegetables, spices and / or other additives must be combined separately and in a corresponding order in another container. Subsequently, these products are fried in oil or a similar fatty agent. Finally, this mixture of meat, vegetables, spices and / or other ingredients is usually added to the al dente-cooked noodles, topped and sautéed briefly.

However, as the above products show, this preparation is often time consuming and requires several cooking and frying steps as well as the use of multiple containers.

III. Presentation of the invention

a) Technical task

The object of the invention is therefore to provide a friable pasta that can be prepared by the consumer in a simple manner and consumable in a short time.

b) Solution of the task

According to the invention, this object is solved by the features of claim 1. Preferred embodiments emerge from the subclaims.

According to the invention, the friable pasta is coated with an oil / water / spice emulsion. It is crucial that the pasta is pre-cooked, since due to the inventive use of oil / water / spice emulsion, the product must be heated neither in a water bath nor in the microwave, but simply z. B. can be cooked in a pan. This specific use of the oil / water / spice emulsion makes the starting product ready for consumption. Further addition of oil and fat to make this product ready for consumption is not required.

With the use of the coating according to the invention from the oil / water / spice emulsion, the water content is also significantly different from the water content of comparable products. Usually, a dried pasta has a moisture content of about 2 to 5% and the ready for microwave prepared products is> 48 to 55%. Accordingly, the friable pasta according to the invention is characterized by the fact that they usually have a water content of about 55 to max. Has 60 wt .-%, preferably 56 to 58 wt .-%. Of course, the content of water also depends on the content of the filling and, with appropriate filling, the water content in the area of the microwave paste can also be raised, but it can also be increased significantly and increased to 65% by weight.

In addition, it is possible with the oil / water / Würzemulsion that it is in the preparation z. B. a frying pan to a particularly fast browning of the product surface comes in Combination with the chosen spice orientation affects the taste of the product.

• – 45 bis 55 Gew.-%, insbesondere 48 bis 53 Gew.-% Wasser,
• – 29 bis 43 Gew.-%, insbesondere 35 bis 41 Gew.-% eines oder mehrerer Öle,
• – 1,9 bis 3,2 Gew.-%, insbesondere 2,4 bis 2,8 Gew.-% eines oder mehrerer Emulgatoren,
• – 0,5 bis 1,5 Gew.-%, insbesondere 1,0 bis 1,2 Gew.-% Vollmilchpulver,
• – 0,3 bis 1,1 Gew.-%, insbesondere 0,4 bis 1,0 Gew.-% einer Würzsoße,
• – 0,3 bis 1,1 Gew.-%, insbesondere 0,6 bis 0,9 Gew.-% Salz,
• – 0,3 bis 1,1 Gew.-%, vorzugsweise 0,6 bis 0,9 Gew.-% Süßungsmittel,
• – 0,3 bis 0,7 Gew.-%, vorzugsweise 0,4 bis 0,6 Gew.-% Tomatenmark,
• – 0,1 bis 0,4 Gew.-%, vorzugsweise 0,15 bis 0,3 Gew.-% Tomatenpulver und
• – 0,06 Gew.-%, vorzugsweise 0,2 bis 0,4 Gew.-% eines oder mehrerer Gewürze und/oder Gewürzmischungen.

According to the invention, the oil / water / spice emulsion consists of

• From 45 to 55% by weight, in particular from 48 to 53% by weight, of water,
• From 29 to 43% by weight, in particular from 35 to 41% by weight, of one or more oils,
• From 1.9 to 3.2% by weight, in particular from 2.4 to 2.8% by weight, of one or more emulsifiers,
• 0.5 to 1.5% by weight, in particular 1.0 to 1.2% by weight, of whole milk powder,
• From 0.3 to 1.1% by weight, in particular from 0.4 to 1.0% by weight, of a seasoning sauce,
• From 0.3 to 1.1% by weight, in particular from 0.6 to 0.9% by weight of salt,
• From 0.3 to 1.1% by weight, preferably from 0.6 to 0.9% by weight of sweetener,
• From 0.3 to 0.7% by weight, preferably from 0.4 to 0.6% by weight of tomato concentrate,
• - 0.1 to 0.4 wt .-%, preferably 0.15 to 0.3 wt .-% tomato powder and
• - 0.06 wt .-%, preferably 0.2 to 0.4 wt .-% of one or more spices and / or spice mixtures.

As oils which are particularly suitable for the invention, sunflower oil and sesame oil but also any other oil such as olive oil have been shown to be suitable, with a combination of sunflower oil and sesame oil being particularly preferred. The ratio of the two particularly preferred oils mentioned above is in the range from 8: 1 to 6: 1 sunflower oil to sesame oil.

As a rule, the emulsifiers used according to the invention serve to mix and stabilize immiscible liquids such as oil and water to give a finely divided mixture (emulsion). According to the invention, it is possible to use any emulsifiers which are harmless under food law and do not trigger any allergens, as long as the purpose according to the invention is achieved. It has proven particularly suitable for the invention to use the emulsifier in creamy form based on mono- and diglycerides, which is ready for use, available under the name "Lemal" from Van Hees GmbH. The emulsifier insert according to the invention also serves for production safety because the ready-to-use emulsifier slurry is available in standardized form, so that the risk of settling fat and jelly is minimized.

As suitable seasoning sauces for the invention, all commercially available seasoning sauces are used, which generally have a flowable or paste-like consistency with pronounced spicy taste of crushed and / or liquid ingredients. Usual seasoning sauces are ketchup sauce, soy sauce, Worcester sauce, to name only a few, according to the invention, the use of soy sauce has proven particularly useful.

As salt, any commercially available table salt, sea salt or rock salt can be used, and for health reasons iodized table salt is preferred.

Also with respect to the sweeteners according to the invention are no restrictions and include natural and - for dietary purposes - synthetically produced sweeteners. For cost reasons, essentially sugar is used for sweetening according to the invention.

To improve the taste, it is of course also necessary to use one or more spices and / or spice mixtures in the oil / water / spice emulsion, wherein any flavoring spice mixture may be used. In this connection, pepper of any shape, chilli powder, hot and sweet-sweet pepper or curry are mentioned as examples, to name but a few.

Of course, every consumer is free to change the friable pasta according to the invention according to his taste.

For the purposes of the invention it has been found sufficient to add to the pasta from 2 to 6% by weight of the oil / water / spice emulsion, based on the total weight of the pasta, in particular from 2 to 4% by weight are. In this case, an injection of the oil / water / spice emulsion is made during the packaging process of the friable pasta in the package immediately before the closing of the pack. Of course, other technologies of application / incorporation are also conceivable and depend essentially on the processes in the production facility, which can be most easily and effectively used for the purposes of the invention. The aim and purpose of the application of the oil / water / spice emulsion shortly before the closure of the package is moreover that the pre-cooked and / or raw pasta can be added under substantially sterile conditions with the oil / water / spice emulsion used according to the invention.

According to the embodiment of the invention, fillings, in particular meat, fish, poultry, game, cheese and / or vegetables, can be introduced into the pasta.

According to the invention, the pasta is from 20 to 40 wt .-% of a corresponding Filling based on the total weight of the pasta added, in particular 25 to 35 wt .-%, and most preferably 28 to 32 wt .-%.

The combination of the oil / water / spice emulsion in conjunction with the pasta containing a filling produces a corresponding product.

• – 40 bis 52 Gew.-%, insbesondere 45 bis 49 Gew.-% Fleisch, Fisch und/oder Geflügelfleisch,
• – 16 bis 22 Gew.-%, insbesondere 18,5 bis 20,5 Gew.-% Tomatenmark,
• – 11,5 bis 17,5 Gew.-%, insbesondere 12,5 bis 15,5 Gew.-% Gries,
• – 4,6 bis 8,4 Gew.-%, insbesondere 5,5 bis 6,9 Gew.-% Zwiebel,
• – 3,1 bis 4,3 Gew.-%, insbesondere 3,4 bis 4,9 Gew.-% eines oder mehrerer Öle,
• – 3,1 bis 4,3 Gew.-%, insbesondere 3,5 bis 3,9 Gew.-% eines Süßungsmittels,
• – 1,5 bis 2,7 Gew.-%, insbesondere 2,0 bis 2,3 Gew.-% Salz,
• – 0,1 bis 1,6 Gew.-%, insbesondere 1,1 bis 1,54 Gew.-% einer Würzsoße,
• – 0,25 bis 0,75 Gew.-%, insbesondere 0,4 bis 0,6 Gew.-% Essig,
• – 0,25 bis 0,75 Gew.-%, insbesondere 0,35 bis 0,5 Gew.-% einer oder mehrerer Gemüsepasten,
• – 0,3 bis 1,1 Gew.-%, vorzugsweise 0,4 bis 0,8 Gew.-% eines oder mehrerer Gewürze oder einer Gewürzmischung und
• – 0,1 bis 0,45 Gew.-%, insbesondere 0,15 bis 0,3 Gew.-% Aromastoffen.

According to the invention, the filling consists of

• From 40 to 52% by weight, in particular from 45 to 49% by weight, of meat, fish and / or poultry meat,
• From 16 to 22% by weight, in particular from 18.5 to 20.5% by weight of tomato concentrate,
• 11.5 to 17.5% by weight, in particular 12.5 to 15.5% by weight
• From 4.6 to 8.4% by weight, in particular from 5.5 to 6.9% by weight of onion,
• From 3.1 to 4.3% by weight, in particular from 3.4 to 4.9% by weight, of one or more oils,
• From 3.1 to 4.3% by weight, in particular from 3.5 to 3.9% by weight of a sweetener,
• 1.5 to 2.7% by weight, in particular 2.0 to 2.3% by weight of salt,
• From 0.1 to 1.6% by weight, in particular from 1.1 to 1.54% by weight, of a seasoning sauce,
• From 0.25 to 0.75% by weight, in particular from 0.4 to 0.6% by weight, of vinegar,
• 0.25 to 0.75% by weight, in particular 0.35 to 0.5% by weight, of one or more vegetable pastes,
• - 0.3 to 1.1 wt .-%, preferably 0.4 to 0.8 wt .-% of one or more spices or a spice mixture and
• - 0.1 to 0.45 wt .-%, in particular 0.15 to 0.3 wt .-% flavorings.

With regard to the oils, sweeteners, salts, sauces and / or the spices / spice mixtures used, reference is essentially made to the statements made above with regard to the contents of the oil / water / spice emulsion.

As meat, any meat is suitable, such as beef, lamb, pork, poultry, fish of any kind, including shellfish and / or molluscs. The corresponding "meat product" is accordingly wound to a size of 5 mm and used as processed to produce the corresponding farce.

Gries, as used in the invention, has a particle size of 0.3 to 1 mm or more. According to the invention, durum wheat semolina 1200, as used by z. As the Palatine Mills Works GmbH, Mannheim, or the Saalemühle Alsleben GmbH, Alsleben, commercially available is used.

In contrast to oil / water / spice emulsions, olive oil alone can be used instead of sunflower oil or sesame oil.

The use of the vinegar according to the invention is not limited. Commercially available vinegars, such as vinegar, wine vinegar, balsamic vinegar, fruit or fruit vinegar, cereal vinegar, etc. can be used according to the invention. Branntwein vinegar is preferred which, in addition to its spicy function, also gives the end product a certain preserving property.

As vegetable pastes any vegetable pastes can be used, which give the final product a certain flavor. According to the invention, garlic paste and chili paste have proven to be particularly suitable, also for seasoning purposes, and these products are likewise commercially available. Of course, any other vegetable paste, such as parsley paste, can be used for flavor refining.

Spice mixtures which are particularly suitable for flavoring can be used in addition to the commonly used spices such as pepper (ground white or black), paprika (sweet or spicy), curry powder or ground nutmeg.

Flavoring agents are also used according to the invention, in particular smoke flavor "black smoke", which regulates or stabilizes the structure, taste, color, chemical and microbiological stability of the processed food, ie its use and nutritional value, and ensures the trouble-free production of the food. The smoke flavor used according to the invention gives the food a corresponding smoke color and a typical smoky taste, the smoke flavor being added during processing.

The invention will be explained in more detail below with reference to the examples.

Example 1: Production of the base product:

30,000 kg of durum wheat semolina are mixed with 5,000 kg of whole egg and 5,000 kg of drinking water and kneaded for 20 minutes with a dough mixer Type ID 600/900 from Doninioni at room temperature to the desired homogeneity and elasticity.

From the resulting dough, the product of interest is brought into an appropriate form, such as filamentous pasta, dough sheets or other forms.

Example 2 Preparation of the Oil / Water / Spice Emulsion

14.670 kg of water are mixed with 0.48 kg of tomato paste and a spice mixture of 0.782 kg of iodised table salt, 0.098 kg of white pepper, 0.098 kg of chilli powder, 0.782 kg of sugar, 0.244 kg of tomato powder, 0.978 kg of whole milk powder and 0.978 kg of soy sauce and brought to a temperature of heated to about 90 ° C. After complete dissolution of the starting materials after a corresponding processing time, which generally lasts 30 minutes, the emulsified in the hot water of at least 90 ° C emulsifier Lemal is mixed in and the mixture allowed to swell for about 30 min. The resulting mixture of water, tomato paste, spices and emulsifier is added to 39.120 kg of water, 34.230 kg of sunflower oil and 4.890 kg of sesame oil and with a model Hobart Turbo-mixer PVM 302 CN, the company Hobart GmbH, Offenburg, commercially available, stirred at 70 ° C and over a period of 5 min. The resulting oil / water / spice emulsion can be used immediately, but can also be used at a later time and after appropriate food safe storage.

Example 3: Beef stuffing of the pasta:

24.045 kg of beef mince 3 to 8 mm (90:10 mixture ratio), 6.011 kg of whole onions, 19.236 kg of tomato paste and 3.607 kg of sunflower oil are mixed together and obtained with a commercially available from the company Seydelmann, Stuttgart cutter K504 up to a particle size of 5 to 10 mm ausgekuttert. Subsequently, 0.385 kg of garlic paste, 0.481 kg of brandy vinegar, 0.301 kg of smoke flavor "black smoke", 1.202 kg of soy sauce, 0.060 kg of chili paste, a spice mixture consisting of 2.0679 kg of iodized table salt, 0.1395 kg of pepper ground white, 0.2405 kg of curry , 0,1202 kg of sweet pepper, 3,6068 kg of sugar and 0,0240 kg of ground nutmeg mixed in and the composition stirred under constant conditions until a homogeneous mass has formed. In the prepared mixture thus obtained are then still 21.641 kg beef - composition as mentioned above - mixed and 16.832 kg breadcrumbs (commercially available from Brata Produktions- and Vertriebs KG, Neuss, breadcrumbs type FF 550, or silo type Trevira AT the company Daxner ). The entire process is carried out at temperatures of 5 to 10 ° C over a period of about 10 minutes, of course, the basic requirement is the appropriate processing of the products.

Subsequently, the filling is heated in an artificial shell to 75 ° C core temperature, then cooled to 7 ° C.

Next fillings can also be processed directly without being cooked.

The filling is introduced in an amount of 20 to 40 wt .-% in the friable pasta or added to the friable pasta.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 69704346 [0004]
• DE 69914400 [0005]

Claims (5)

Frying pasta from pasta, spices, vegetables, meat, fish, oil and / or water, characterized in that the pasta is coated with an oil / water / spice emulsion. A friable pasta according to claim 1, characterized in that the oil / water / spice emulsion From 45 to 55% by weight of water, 29 to 43% by weight of one or more oils, 2.0 to 3.0% by weight of one or more emulsifiers, 0.5 to 1.5% by weight of whole milk powder, From 0.3 to 1.1% by weight of a seasoning sauce, From 0.3 to 1.1% by weight of salt, From 0.3 to 1.1% by weight of sweetener, From 0.3 to 0.7% by weight of tomato concentrate, 0.1 to 0.4% by weight of tomato powder and 0.05 to 0.4% by weight of one or more spices consists. Frying pasta according to claim 1 or claim 2, characterized in that the pasta is added from 2 to 6 wt .-% of the oil / water / spice emulsion based on the weight of the pasta. Frying pasta according to one of claims 1 to 3, characterized in that the pasta is added from 20 to 40 wt .-% of a farce based on the total weight of the pasta and the oil / water / spice emulsion. A friable pasta according to any one of claims 1 to 4, characterized in that the farce out 40 to 52% by weight of meat, 16 to 22% by weight of tomato paste 11.5 to 17.5 wt .-% Gries 4.6 to 8.4% by weight of onion 3.1 to 4.3% by weight of an oil 3.1 to 4.3% by weight of sweetener 1.5 to 2.7% by weight of salt 0.8 to 1.6% by weight of spicy sauce 0.25 to 0.75% by weight of vinegar 0.25 to 0.75% by weight of one or more vegetable pastes 0.3 to 1.1 wt .-% of a spice mixture and 0.1 to 0.45% by weight of flavorings consists.